Honeycrisp Apple Compote

I usually make apple compote every week during fall when honeycrisp apples are in season. However, since this year I can still get honeycrisp apples at Whole Foods Market this late in the season, I still make compote in January...that is how much we like honeycrisp apple compote at home!
You can make a large batch of apple compote and you will have a healthy breakfast for the entire week. You can also have it as a dessert or even as a snack.
You can add more or less sugar depending on how sweet you like it.

Tips: You can use any type of apple, but depending on the variety the cooking time would be different. For best results use firm apples.
You can also add any dried fruit like cranberries, blueberries, cherries, etc... and if you like it you can cook it with a stick of cinnamon.

Honeycrisp Apple Compote:

8 honeycrisp apples (peeled, cored and cut in eights)
3 tablespoons of brown sugar
Zest of 1 lemon
1/2 cup of dried prunes
1/2 cup of dried apricots
3 cups of water
1 stick of cinnamon (optional)

Peel, core and cut the apples in eight thick slices. With a potato peeler cut the zest of the lemon without the white pith. Put the apples, lemon zest, brown sugar, prunes, apricots and water in a large saucepan. Bring to a boil and reduce heat to low. Cook covered for 18 minutes. Let cool down and transfer to a glass container or serving bowl. Ready to eat! Enjoy cold or room temperature!

Honeycrisp apples are in season in late September through October

Cut the apples in eight sections

All the ingredients are ready to cook!

You will have compote for the entire week!

Store the compote in a glass jar

Put a nice label and a bow and give it to someone you love!